Food Innovation as a Means of Developing Healthier and More Sustainable Foods

• Andere auteurs: Rabadán, Adrián (Redacteur), Bernabéu, Rodolfo (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Onderwerpen: Business strategy; melon-seed oil; fruit waste; tocopherols; tocotrienols; unsaturated fatty acids; screw press; tree nuts; chemical composition; proteins; carbohydrates; minerals; phytochemicals; polyphenols; antioxidants; volatile compounds; saffron; crocetin; obesity; agri-food marketing; consumer behaviour; economic and social crisis; health; innovation; GM foods; food labelling; soybean oil; willingness to pay; choice experiment; LC-mass spectrometry; antioxidant capacity; vacuum impregnation; polyphenolic profile; lulo fruit juice; spermidine; food innovation; chia; flax; proximate composition; sesame; poppy; product innovation; process innovation; neophobia; food technology neophobia; wine neophobia scale; ham; slices; Crocus sativus L.; pH; color; sensorial quality; safranal; pulsed electric fields; pecan nut oil; oil extraction yield; microstructural analysis; oil stability; enzyme activity; novel foods; functional food; food by-product; sustainability; food neophobia
• Online toegang: DOAB: download the publication; DOAB: description of the publication

The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating...